Spanish Lamb Belly "Churrasco de Cordero" with Chef Alex Fargas

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier with a higher smoke point.

red wine

🥗Healthier: non-alcoholic wine

💰Cheaper: grape juice

Grape juice provides sweetness without alcohol.

lamb shoulder

🥗Healthier: chicken thighs

💰Cheaper: pork shoulder

Chicken thighs are leaner and more affordable.

fresh parsley

🥗Healthier: coriander

💰Cheaper: dried parsley

Coriander adds freshness and is often cheaper.

Prepare the lamb belly, noting it has a nice layer of fat and some ribs.

Crush the garlic by cutting it in half and pressing it with the back of a knife to release flavor.

In a mixing bowl, combine salt, black pepper, fresh oregano, fresh thyme, fresh rosemary, and crushed garlic to create a marinade.

Rub the marinade mixture onto the lamb belly, ensuring to cover it well.

Add a bit of crushed black pepper on top of the lamb belly.

Place the lamb belly in a tray with the ribs touching the tray for proper cooking.

Drizzle Spanish olive oil over the lamb belly.

Add a splash of Tio Pepe sherry and finno sherry to the tray for moisture and flavor balance.

Cover the tray with foil and place it in the oven at 150 degrees Celsius for 75 minutes.

After 75 minutes, check the lamb belly; it should smell fragrant and be fully cooked.

To caramelize the skin, heat a pan over medium fire and place the lamb belly skin-side down.

Optionally, place a weight on top of the lamb to ensure even caramelization.

Cook until the skin is golden and crispy, about 2 minutes, then turn it to caramelize the other side.

Fry half of the remaining herbs in the pan to create a flavorful sauce.

Cut the lamb belly, optionally removing the bones, and serve with potato chips and padron peppers.

Drizzle some of the lamb's oil over the dish before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary